Name: Lamb served Greek salad and tzatziki dressing
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 1/2 cucumber; 1/2 punnet cherry tomatoes; 1/2 red onion; handful black olives; 1 wheel feta cheese; olive oil to serve; dried oregano to serve; salt and black pepper to serve; 125 ml Greek yoghurt; 1/2 lemon zest and juice; 1 garlic clove minced; 60 ml fresh dill finely chopped; 3 tbsp olive oil; salt and black pepper to season; leftover leg of lamb; pita breads toasted

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Ingredients (16)

For the Greek salad

1/2	cucumber
1/2 punnet	cherry tomatoes
1/2	red onion
handful	black olives
1 wheel	feta cheese
	olive oil — to serve
	dried oregano — to serve
	salt and black pepper — to serve

For the Tzatziki dressing

125 ml	Greek yoghurt
1/2	lemon — zest and juice
1	garlic clove — minced
60 ml	fresh dill — finely chopped
3 tbsp	olive oil
	salt and black pepper — to season

To serve

	leftover leg of lamb
	pita breads — toasted

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Method:

Greek salad
Roughly chop the cucumber, halve the cherry tomatoes and thinly slice the red onion. Add all the veggies to a bowl, place the wheel of feta in the center and place the olives on top. Sprinkle with the oregano, olive oil, black pepper and salt before serving.

Tzatziki dressing
Mix all ingredients together and season to taste.

Place the salad, tzatziki dressing, cold leg of lamb slices and toasted pita breads in the middle of the tale. Let everyone build their own plate, family style.

Supported by the Red Meat Industry of SA – recipe and image by Claudine Noppe for Lamb and Mutton SA.